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Fall Harvest Casserole

Fall Harvest Casserole
Fall Harvest Casserole
This image courtesy of wearychef.com

Fall Harvest Casserole combines the delicious flavors of the fall into one convenient casserole. Turkey, butternut squash, spinach, and hash brown potatoes all star in this easy meal. Since there are so many hearty vegetables in this casserole, you don't need to worry about making a side dish. If you find yourself with a lot of leftover turkey after Thanksgiving, this is a great way to use it up! The final touch is a sprinkle of Parmesan cheese, which ties everything together. This casserole has such an exciting mix of tastes and textures that it will wake up your taste buds, even if they've gone into hibernation.

Yields4 servings

Preparation Time20 min

Cooking Time50 min

Cooking Vessel Size8 x 11-inch or 9 x 13-inch baking dish

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You can use any winter squash for this. Acorn, cushaw, hubbard or others will all cook up much the same as butternut, and they all have creamy yellow-orange flesh. I picked my first hubbard of the season to try this. I have lots of kale this time of year, so I used chopped kale instead of spinach. Used the last package of frozen turkey leftovers...This was absolutely delicious!

I sometimes pass by those big butternut squash in the grocery store because I never know what to do with them. This is a great lean way to take advantage of the bounty of the season! If you have trouble cutting those big boys like I do, it helps to pop it in the oven for about 10 minutes first - this will soften the outer skin just enough to cut it easier, without really cooking it!

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